• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, cut carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli florets and carrot, tossing, until tender, 5-7 minutes. Transfer to plate and cover to keep warm.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Sri Lankan spice blend, tomato paste (see ingredients list) and remaining garlic, then cook until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, beef-style stock powder, the brown sugar and a splash of water and stir to combine. • Add veggies and cook until slightly thickened, 1-2 minutes. Season to taste.

• Divide garlic basmati rice between bowls. Top with Sri Lankan-spiced pork and veggie curry. • Garnish with crushed peanuts to serve. Enjoy!